On May 29, we gathered with fellow Japan enthusiasts and food lovers for an evening of sake history and culture, paired with thoughtfully selected dishes. Certified Sake Sommelier Akisa Fukuzawa led us through a presentation that shared the rich history and artistry behind Japan’s national drink.
We started things off with a celebratory toast of Mio Sparkling before diving into a curated flight of three chilled sakes: Dassai 45, Yamahai Cowboy, and Sho Chiku Bai Nigori Silky. Fukuzawa-san walked us through the brewing process, flavor profiles, and cultural context of each.
The food pairings—sashimi, roasted duck, and crispy pork kushi katsu—brought out new notes in every pour.
Huge thanks to Takara Sake USA for sponsoring the event and Fukuzawa-san for joining us from Columbus. Kanpai!
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